Cheese-Egg Bake

• 1 c. sliced onion
• 1 Tbsp. butter
• 8 hard-cooked eggs, sliced
• 2 c. shredded process Swiss cheese (about 8 oz.)
• 1 (10 1/2 oz.) can condensed cream of mushroom soup
• 3/4 c. milk
• 1 tsp. prepared mustard
• 1/2 tsp. seasoned salt
• 1/4 tsp. dill weed
• 1/4 tsp. pepper
• 6 slices caraway rye bread, buttered and cut diagonally into 4 pieces

1. Heat oven to 350u0b0.
2. Cook and stir onion in butter until onion is tender; spread in ungreased baking dish (11 1/2 x 7 1/2 x 1 1/2-inches).
3. Top with egg slices; sprinkle with cheese.
4. Beat remaining ingredients except bread.
5. Pour soup mixture over cheese; overlap bread slices, buttered side up, on top of casserole.
6. Bake uncovered 30 to 35 minutes or until heated through.
7. Set oven control at broil and/or 550u0b0.
8. Broil 5 inches from heat 1 minute or until bread is toasted.
9. Makes 6 servings.

onion, butter, eggs, swiss cheese, condensed cream, milk, mustard, salt, dill weed, pepper, caraway rye bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=206022 (may not work)